I love pumkin soup- you know, the kind with warm spices of cinnamon and nutmeg? Well, my husband does NOT like that kind. So today I made pumkin soup but added creole spice and shrimp. Hello, new favorite! And perfect for a chilly winter day!
Shrimp and Pumpkin Creole Soup by Erin Taylor
2 C. pumkin puree (I used fresh, but canned would work great.)
1 Quart chicken stock (or 1 Qt. water and 1 Tbsp. chicken bouillon)
2 C. water (for thicker soup, add less water, for thinner, add more.)
1/4 C. chopped red bell pepper
1/4 C. chopped celery
1 Tbsp chopped onion
1 C. chopped uncooked shrimp, peeled and deveined, tails off
1 Tbsp Creole Spice
1/2 C. powdered milk
1 tsp. cayenne pepper
*(optional) 1 Tbsp bacon bits (adds a bit of smokey flavor)
Salt to taste
In medium pot combine all ingredients. (If soup is too thick, thin with water to desired consistancy.) Heat on medium stirring often for about 10 minutes. Using stick blender, or regular blender, puree all contents of pot until nice and smooth in texture. Return to heat and simmer on low for 15 minutes to let all flavors combine.
Great with cornbread!
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